Szechuan Chicken

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Put the chicken in a bowl with the dark soy sauce, light soy sauce, rice wine, white pepper and cornflour. Stir, cover and marinate for 30 minutes (or up to a couple of hours, refrigerated if longer than 30 minutes).
2. Heat the oil over medium-high heat in a large frying pan, reserving 1 tbsp for later.
3. Fry the chicken in batches for 4-5 minutes, turning a couple of times, until golden. Remove to a plate.
4. Heat the reserved 1 tbsp oil with the sesame oil in a wok over medium-high heat.
5. Stir-fry the onion and dried chillies for 2-3 minutes, until the onion starts to soften.
6. Add the ground Sichuan peppercorns and fry for 1 more minute.
7. Add the garlic, ginger and spring onions and stir-fry for 30 seconds.
8. Add the light soy sauce, rice wine, chilli bean paste and sugar, and fry for another minute.
9. Add the cooked chicken and toss, heating for another 1-2 minutes until hot. Serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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